Melon with ginger caramel

Serves

(LISA BARBER)

Deliciously scented and packed with juice, refreshing melons are a welcome sight come the summer months.

250g/8oz caster sugar
375ml/13fl oz water
A good pinch of salt
2 thumbs of ginger, finely sliced
1 canteloupe or charentais melon, chilled

Place the sugar and 125ml/4fl oz of the water into a small, heavy-based saucepan over a very low heat and, without stirring, allow the sugar to dissolve. Once dissolved, bring to the boil.

Cook until the mix begins to colour – this will take at least five minutes. When it begins to brown around the edges, watch it carefully, as it will then darken quite quickly.

Once the caramel has reached a deep mahogany, pour in the remaining water. Add the salt and ginger and stir frequently for a further two minutes to loosen the caramel.

Remove from the heat and allow to cool to room temperature then pour into a container and cool in the fridge. This will make more than you need, but it keeps for ages in the fridge.

When it is cold, slice the melon in half and scoop out the seeds. Slice into chunks, removing the skin. Arrange on a plate, drizzle the caramel over it, and serve.